A REVIEW ON THE RELATIONSHIP OF MYCOTOURISM AND COMMUNITY BASED TOURISM

Yıl 2022, Cilt: 6 Sayı: 1, 139 - 155, 01.04.2022

İbrahim Misir , Talha Serdar Sezen , Bayram Şahin

https://doi.org/10.32958/gastoria.1027182

Cited By: 1

Öz

Mushroom tourism or mycotourism is accepted as an alternative tourism product that has developed in recent years. Mycotourism is an activity that contributes to the social, cultural and economic development of the region, allowing tourists visiting a destination to collect mushrooms while hiking and interact with the local people. It is seen that various organizations, festivals and mushroom tours are organized with the participation of thousands of visitors in many destinations that are very rich in terms of mushroom diversity and geographical features. It is foreseen that mycotourism, which has such a high potential, will allow the development of tourism activities and an increase in the share of the tourism market. Mycotourism activities, by their nature, directly concern the local people. At this point, community-based tourism, which is expressed as a search for a solution against the negative effects of mass tourism in underdeveloped or developing countries, comes to the fore. Community-based tourism is a concept that expresses the active participation of the society in tourism and that means contributing to the advantage of the relevant destination in tourism by affecting the society in social, economic and environmental dimensions. Therefore, in this conceptual research, it is aimed to evaluate the relationship between mycotourism and community-based tourism. In this direction, it is thought that edible wild mushrooms grown in rural areas are important in the social, economic and environmental development of the region, in activities such as mushroom tours, gastronomic activities, accommodation, which will be carried out by increasing the attractiveness of the region. In addition, it is expected that the authorized state authorities and local governments will be effective in the realization of infrastructure, transportation and related services about the region. Travel agencies and tour operators, accommodation and catering services companies will tend to touristic products such as mycotourism. In conclusion it is anticipated that this research will contribute to future research on the relationship between mycotourism and community-based tourism.

Anahtar Kelimeler

Mushroom Tourism, Mycotourism, Community Based Tourism

MİKOTURİZM VE TOPLUM TEMELLİ TURİZM İLİŞKİSİ ÜZERİNE BİR DEĞERLENDİRME

Öz

Mantar turizmi ya da mikoturizm son yıllarda gelişim gösteren alternatif bir turizm ürünü olarak kabul görmektedir. Mikoturizm bir destinasyonu ziyaret eden turistlerin doğa yürüyüşlerini yaparken mantar toplamalarına ve yerel halk ile etkileşimlerine olanak veren, bölgenin sosyal, kültürel ve ekonomik anlamda kalkınmasına katkı sağlayan bir etkinliktir. Dünyada coğrafi özellikler bakımından mantar çeşitliliği açısından oldukça zengin birçok destinasyonda binlerce ziyaretçinin katıldığı çeşitli organizasyonlar, festivaller ve mantar turları düzenlendiği görülmektedir. Böylesine yüksek bir potansiyel arz eden mikoturizmin turizm faaliyetlerinin gelişmesine ve turizm pazarından alınan payın artmasına imkân sağlayacağı öngörülmektedir. Mikoturizm faaliyetleri doğası gereği doğrudan yerel halkı ilgilendirmektedir. Bu noktada az gelişmiş ya da gelişmekte olan ülkelerde kitlesel turizmin olumsuz etkilerine karşı bir çözüm arayışı olarak ifade edilen toplum temelli turizm ön plana çıkmaktadır. Toplum temelli turizm toplumun turizme aktif bir şekilde katılmasını ifade eden ve toplumu sosyal, ekonomik ve çevresel boyutlarda etkileyip ilgili destinasyonun turizmde avantaj sağlamasına katkıda bulunulması anlamına gelen bir kavramdır. Dolayısıyla bu kavramsal araştırmada mikoturizmin toplum temelli turizm ile ilişkisinin değerlendirilmesi amaçlanmıştır. Bu doğrultuda kırsal alanlarda yetişen yenilebilir yabani mantarların bölgenin sosyal, ekonomik ve çevresel olarak kalkınmasında, bölgede çekiciliğin arttırılarak gerçekleştirilecek mantar turları, gastronomik etkinlikler, konaklamalar gibi faaliyetlerde önemli olduğu düşünülmektedir. Ayrıca topluma olan katkısının yanında yetkili devlet otoriteleri ve yerel yönetimlerin bölge ile ilgili altyapı, ulaşım ve ilgili hizmetlerin gerçekleştirilmesi konusunda etkili olması ve turizm sektöründe faaliyet gösteren seyahat acentaları ve tur operatörleri, konaklama ve yeme içme hizmeti veren işletmelerin mikoturizm gibi turistik ürünlere eğilim göstermesi beklenmektedir. Son olarak bu araştırmanın gelecekte gerçekleştirilecek mikoturizm ve toplum temelli turizm ilişkisine yönelik araştırmalara öncülük ederek katkı sağlayacağı öngörülmektedir.

Anahtar Kelimeler

Mantar Turizmi, Mikoturizm, Toplum Temelli Turizm

Kaynakça

• Akkuzu M. Z., Sezgin O., Özdoğan O., Yaraş S., Bozkurt S., Üçbilek E., Altıntaş E., Ataş F. N. (2020). Mersin'de yabani mantar zehirlenmeleri: Retrospektif bir epidemiyolojik çalışma ve karaciğer toksisitesinin incelenmesi. Van Sağlık Bilimleri Dergisi. 13(3),10-14.
• Akyol, C., ve Akkaşoğlu, S. (2021). Alternatif turizm türlerinin destinasyonlara katkısı: Artvin ve spor turizmi. Journal Of Humanities And Tourism Research, 11(1), 177-194. Akyürek, s., ve Kutukız, d. (2020). Gastro turistlerin deneyimleri: gastronomi turları kapsamında nitel bir araştırma. Journal of Tourism and Gastronomy Studies, 8(4), 3319-3346.
• Alday, J. G., Bonet, J. A., Oria-de-Rueda, J. A., Martínez-de-Aragón, J., Aldea, J., Martín-Pinto, P. Ve Martínez-Peña, F. (2017). Record breaking mushroom yields in Spain. Fungal Ecology, 26, 144-146.
• Almeida, F., Balbuena, A. ve Cortes, R. (2015). Residents’ attitudes towards the ımpact tourism, Tourism Management Perspective, 13(1), ss. 1-15. Aydemir, B. ve Kazoğlu, İ.H. (2016). Toplum temelli turizm: Yerel halk algılarını ölçmeye yönelik bir çalışma (Halfeti örneği), Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 19(35), ss. 169-185.
• Bekar, A., Kocatürk, E. ve Sürücü, Ç. (2017). Gastronomi festivallerinin algılanan destinasyon imajına ve tekrar ziyaret etme niyetine etkisi: Fethiye Yeşilüzümlü ve yöresi kuzugöbeği mantar festivali örneği. Journal of Tourism and Gastronomy Studies, 5(2), 28-36
• Bonet, J. A., GonzÁlez-Olabarria, J. R., ve De Aragón, J. M. (2014). Mushroom production as an alternative for rural development in a forested mountainous area. Journal of Mountain Science, 11(2), 535-543.
• Boonratana, R. (2010). Community-based tourism in Thailand: The need and justification for an operational definition. Kasetsart Journal of Social Sciences, 31(2), 280-289.
• Büntgen, U., Latorre, J., Egli, S., ve Martínez-Peña, F. (2017). Socio-economic, scientific, and political benefits of mycotourism. Ecosphere, 8(7), 1–7.
• Çalişkan, O., ve Yilmaz, G. (2016). Gastronomy and tourism. Global Issues and Trends in Tourism, 32-50.
• de Aragón, J. M., Riera, P., Giergiczny, M., ve Colinas, C. (2011). Value of wild mushroom picking as an environmental service. Forest Policy and Economics, 13(6), 419-424.
• de Frutos Madrazo, P., Peña, F. M., ve Laleona, S. E. (2012). Edible wild mushroom tourism as a source of income and employment in rural areas. The case of Castilla y León. Forest Systems, 21(1), 81-98.
• Doğan, Z.H. (1989). Forms of adjustment. sociocultural impacts of tourism, Annals of Tourism Research, 16, ss. 216-236.
• Egli, S., Peter, M., Buser, C., Stahel, W., ve Ayer, F. (2006). Mushroom picking does not impair future harvests–results of a long-term study in Switzerland. Biological Conservation, 129(2), 271-276.
• Eren, R., Süren, T., ve Kızıleli, M. (2017). Gastronomik açıdan Türkiye’de yenilebilir yabani mantarlar üzerine kavramsal bir değerlendirme. Turizm Akademik Dergisi, 4(2), 77-89.
• Erken, K., Atanur, G., ve Tanrıöver, A. A. (2019). Bursa florasının doğa turizmi potansiyeli. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, 20(1), 92-101.
• Frutos, P., Martínez Peña, F., Ortega, P. and Esteban, S. (2009). Estimating the social benefits of recreational harvesting of edible wild mushrooms using travel cost methods. Investigación Agraria: Sistemas y Recursos Forestales, 18(3):235-246.
• Fusté-Forné, F. (2021). Dairy tourism: A local marketing perspective. Dairy, 2(1), 14-24.
• Gandilova, S. (2021). Features and prospects of development of tourısm in Karabakh. Economic and Social Development: Book of Proceedings, 1095-1099.
• Gbolagade, J., Ajayi, A., Oku, I., ve Wankasi, D. (2006). Nutritive value of common wild edible mushrooms from southern Nigeria. Global Journal of Biotechnology and Biochemistry, 1(1), 16-21.
• Giampiccoli, A. ve Kalis, J. H. (2012). Community-Based tourism and local culture: The case of the AmaMpondo, Pasos: Revista de Turismo y Patrimonio Cultural, 10(1), 173-188.
• Giampiccoli, A. ve Saayman, M. (2016). Community-based tourism: From a local to a global push, Acta Commercii-Independent Research Journal in the Management Sciences, 16(1), ss. 1-10.
• Güngör, M. Y., Şenel, P., ve Doğan, S. Türkiye ve İtalya’da gastronomi turu düzenleyen seyahat işletmelerinin tur içeriklerinin karşılaştırılması. Turizm ve İşletme Bilimleri Dergisi, 02 (2021) 75-84.
• Han, H., Eom, T., Al-Ansi, A., Ryu, H.B., Kim, W. (2019). Community-based tourism as a sustainable direction in destination development: An empirical examination of visitor behaviors, Sustainability, 2019, 11(10), ss 2-14.
• Hiwasaki, L. (2006). Community-based tourism: A pathway to sustainability for Japan’s protected areas, Society and Natural Resources, 19(8), ss. 675-692.
• https://www.hurriyet.com.tr/yerel-haberler/balikesir/kazdaglari-yaban-mantarlari-egitim-festivali-ba-40618442 10.09.2021 tarihinde erişildi.
• Hwang, J., Choi, J.K. (2018). An investigation of passengers’ psychological benefits from green brands in an environmentally friendly airline context: The moderating role of gender, Sustainability, 10(1), ss. 2-17.
• Jamal, T. B. ve Stronza, A. (2009). Collaboration theory and tourism practice in protected areas: stakeholders, structuring and sustainability’’, Journal of Sustainable Tourism, 77(2), ss. 169-189.
• Jiménez-Ruiz, A. E., Thomé-Ortiz, H., ve Espinoza-Ortega, A. (2019). Rural capital and its implications for the integral use of wild edible mushrooms. Agroproductividad, 12(5).
• Jones, B. (2016). Community-Based tourism: An exploratory study of Barbados, Thesis doctor of philosophy, Walden University, College of Management and Technology
• Jung, T. H., Ineson, E. M., ve Miller, A. (2014). The Slow Food Movement and sustainable tourism development: a case study of Mold, Wales. International Journal of Culture, Tourism and Hospitality Research. 8(4).
• Karacaoğlu, S., Yolal, M. ve Birdir, K. (2016). Toplum temelli turizm projelerinde katılım ve paylaşım: Misi Köyü örneği, Çağ Üniversitesi Sosyal Bilimler Dergisi, 13(2), 103-124.
• Kargiglioğlu, Ş., Bayram, G. E., & Çetin, Y. (2019). Gastronomi turlarının coğrafi işaretli ürünler aracılığı ile oluşturulması: Batı Karadeniz turları örneği. Gastroia: Journal of Gastronomy and Travel Research, 3(4), 624-639.
• Kibicho, W. (2008). Community-based tourism: A factor-cluster segmentation approach. Journal of Sustainable Tourism, 16(2), 211-231.
• Kömürcü, G. B. (2013). Etkinlik turizmi çeşidi olarak festivaller: Bozcaada yerel tatlar festivali örneği. Yayımlanmamış yüksek lisans tezi, Çanakkale Onsekiz Mart Üniversitesi, Çanakkale.
• Küçükkömürler, S., Şirvan, U. N. B., ve Sezgin, A. C. (2018). Dünyada ve Türkiye’de gastronomi turizmi. Uluslararası Turizm, Ekonomi ve İşletme Bilimleri Dergisi, 2602-4411, 2(2), 78-85.
• Latorre, J., de Frutos, P., de-Magistris, T., ve Martinez-Peña, F. (2021). Segmenting tourists by their motivation for an innovative tourism product: mycotourism. Journal of Ecotourism, 1-30.
• Lee, T. H., ve Jan, F. H. (2019). Can community-based tourism contribute to sustainable development? Evidence from residents’ perceptions of the sustainability. Tourism Management, 70, 368-380.
• Lopez-Guzman, T., Borges, O. ve Castillo-Canalejo A.M. (2011). Community- based tourism ın cape verde a case study, Tourism and Hospitality Management, 17(1), ss. 35-44.
• Manyara, G. ve Jones, E. (2007). ‘Community-based tourism enterprises development in Kenya: An exploration of their potential as avenues of poverty reduction, Journal of Sustainable Tourism, 15(6), ss. 628-644.
• Martínez-Ibarra, E., Gómez-Martín, M. B., ve Armesto-López, X. A. (2019). Climatic and socioeconomic aspects of mushrooms: The case of Spain. Sustainability, 11(4), 1030.
• Mbaiwa, J.E. (2005). the socio-cultural ımpact of tourism development in the Okavango delta, Botswana, Journal of Tourism and Cultural Change, 2(3), ss. 163-184.
• Nayomi, G. ve Gnanapala, W.K.A. (2015). Socio-Economic impacts on local community through tourism development with special reference to heritance Kandalama, Tourism, Leisure and Global Change, 2, ss. 57-73.
• Nikolovska, B., ve Nikolovski, Z. (2021). Alternative forms of tourism in order to increase the tourist offer and attractiveness–the case of the Republic of North Macedonia. Knowledge International Journal, 46(1), 215-220.
• Okazaki, E. (2008). A community-based tourism model: Its conception and use. Journal of Sustainable Tourism, 16(5), 511-529.
• Ongun, U. (2015). Kırsal turizmin kırsal kalkınmaya etkisi: Şirince Örneği. Yayımlanmamış yüksek lisans tezi, Süleyman Demirel Üniversitesi, Isparta
• Ortega-Martínez, P., ve Martínez-Peña, F. (2008). A sampling method for estimating sporocarps production of wild edible mushrooms of social and economic interest. Investigación Agraria: Sistemas y Recursos Forestales, 17(3), 228-237.
• Özdemir, M. A. (2020). Covid-19 salgını sonrası alınan önlemlerle turizm: Muhtemel senaryolar. Journal of Recreation and Tourism Research, 7(2), 222-238.
• Özdemir, M. A. ve Kervankıran, İ. (2011). Turizm ve turizmin etkileri konusunda yerel halkın yaklaşımlarının belirlenmesi: Afyonkarahisar örneği, Marmara Coğrafya Dergisi, 24, ss. 1-25.
• Öztürk, C., Alkan, S. ve Kaşık, G. (2018). Anadolu’da mantar kültürü. II. International Congress on Cultural Heritage and Tourism, Proceedings, 340-347.
• Pilz, D., ve Molina, R. (2002). Commercial harvests of edible mushrooms from the forests of the Pacific Northwest United States: issues, management, and monitoring for sustainability. Forest Ecology and Management, 155(1-3), 3-16.
• Pongponrat, K. ve Pongquan, S. (2007). Community participation in a local tourism planning process: A case study of nathon community on Samui Island, Thailand, Asia-Pacific Journal of Rural Development, 17(2), ss. 27-46.
• Rambold, G., Stadler, M., ve Begerow, D. (2013). Mycology should be recognized as a field in biology at eye level with other major disciplines–a memorandum. Mycological Progress, 12(3), 455-463.
• Ratz, T. (2000). ‘‘Resident’s percepiton of the social-cultural ımpact of tourism at Lake Balatan, Hungary, Tourism and Sustainable Community Development, ss. 36- 47. Reed, M. G. (1997). Power relations and community-based tourism planning. Annals of Tourism Research, 24(3), 566-591.
• Romagnoli, M., 2018, Mycological tourism in Soria (Spain). Mediterranean Diet Emblematic Community. Food, Gastronomy and Tourism Social and Cultural Perspectives, 69-83.
• Russell, P. (2000). Community-based tourism. Travel & Tourism Analyst, (5), 89-116.
• Salazar, N.B. (2012). ‘‘Community-based cultural tourism: Issues, threats and opportunities, Journal of Sustainable Tourism, 20(1), ss. 9-22.
• Secco, L., Vidale, E., ve Pettenella, D. (2010). Comparing profitability and governance for recreational wild mushroom picking in forest and timber production. In Proceedings of the IUFRO International Symposium, Paris, France (27-29).
• Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
• Sin, H.L. ve Minca, C. (2014). Touring responsibility: The trouble with ‘going local’ in community-based tourism in Thailand, Geoforum, 51, ss. 96-106. Slavov, S. (2015). Impact of tourism on the local community. Scientific Review of Physical Culture, 5(3), ss. 57-62.
• Sourzat, P. (2020). Truffle cultivation in the South of France: Socioeconomic characteristic. In Mushrooms, Humans and Nature in a Changing World (321-339). Springer, Cham.
• Star, M., Rolfe, J., ve Brown, J. (2020). From farm to fork: Is food tourism a sustainable form of economic development? Economic Analysis and Policy, 66, 325-334.
• Starbuck C., Alexander S., Berrens R. ve Bohara A. (2004), Valuing special forest products harvesting: a two-step travel cost recreation demand analysis. Journal Of Forest Economy. 10: 37–53.
• Stone, L.S. (2010). ‘‘Community-based tourism ventures, benefits and challenges: Khama Rhino Sanctuary Trust, Central District, Botswana, Tourism Management, 31(1), ss. 136-146.
• Tamir, M. (2015). Challenges and opportunities of community based tourism development in Awi Zone: A case study in Guagusa and Banja Woredas, Ethiopia, Journal of Tourism, Hospitality and Sports, 11, ss. 50-78.
• Thomas, P., ve Büntgen, U. (2019). A risk assessment of Europe's black truffle sector under predicted climate change. Science of The Total Environment, 655, 27-34.
• Thomé-Ortiz, H. (2020). Social construction of mycological culinary heritage as a tourist resource and its dimensions of sustainability. Folıa Turıstıca, 45.
• Tibuhwa, D. D. (2013). Wild mushroom-an underutilized healthy food resource and income generator: experience from Tanzania rural areas. Journal of Ethnobiology and Ethnomedicine, 9(1), 1-14.
• Türk Dil Kurumu. (2021). https://www.sozluk.gov.tr adresinden 05.09.2021 tarihinde erişildi.
• Vera Rebello, J.F. ve Ivars Baidal, J.A. (2003). Measuring sustainability in a mass tourist destination: Pressures, perceptions and policy responses in Torrevieja, Spain, Journal of Sustainable Tourism, 11(2-3), ss. 181-203.
• Yardan, T., Eden, A.O., Baydın, A., Arslan, B. ve Vural, K. (2008). Mantar Zehirlenmeleri. O.M.Ü. Tıp Dergisi. 25(2), 75-83.
• Yılmaz, G. Ö., ve Gürol, N. K. (2012). Balıkesir ilinin kırsal turizm potansiyelinin değerlendirilmesi. KMÜ Sosyal ve Ekonomiik Araştırmalar Dergisi, 23-32.
• Yusof, Y., Ibrahim, Y., Muda, M.S. ve Amin, W.A.A.W.M (2012). Community based tourism and quality of life, Rewiev of Integrative Business&Economics Research, 1(1), ss. 336-346.
• Zapata, M. J., Hall, C. M., Lindo, P. ve Vanderschaeghe, M. (2011). Can communitybased tourism contribute to development and poverty alleviation? Lessons from Nicaragua, Current Issues in Tourism, 14, 725–749.
• Zhang, T., Chen, J., ve Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12), 3437.